Product Review: Explore Cuisine Organic Edamame Spaghetti

Pasta is a staple for many of us and our families – it’s easy, quick, convenient, and yummy. But white pasta is full of “bad” carbs and empty calories and the whole grain versions are still quite calorie-dense and easy to overeat. Plus, if you’re sensitive to gluten, neither of those are a good option. For these reasons, I’m always looking for new pasta alternatives. One that I am a big fan of is the Ultra-Grain pasta from Hodgson Mills, which is a whole wheat & quinoa blend. I’ve tried rice pastas before and am not really a fan of the texture – they tend to be kind of gummy. I’m also not really a fan of black bean pastas because you can taste the bean flavor and the texture is off to me as well. This week I decided to give Edamame pasta a try.

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Nutrition

Explore Cuisine’s edamame pasta has a lot going for it nutritionally. The first thing that I noted was that it is organic and non-GMO. If you are not familiar with edamame, it is a soy bean and 93% of soy sold in the US is genetically modified. If it is not labeled organic or non-GMO, you can bet that your soy is genetically modified. So that earned this pasta it’s first point from me.

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Explore Cuisine Edamame Spaghetti dry

The second major eye-catcher is that it contains 24 grams of protein per serving. That is huge and, coupled with the 13 grams of fiber per serving, means that this is a very filling pasta that will leave you feeling sated for a long time after. It also makes it hard to overeat it because you start feeling full very quickly.

 

This pasta is also pretty low-calorie at just 180 calories per serving. This means there is wiggle room for the calories added by what you top it with (check out my veggie-loaded pasta sauce recipe here or give a cauliflower alfredo sauce a try). Another perk: this paste is a great source of calcium, iron, and potassium.

If you’re anything like me, you’re probably thinking at this point “OK but how big is a serving?”. According to the box, a serving is 2 oz, but it doesn’t indicate whether that is dry or prepared. It does say that there are 4 serving per box, so I would say just take 1/4 of the prepared box. Trust me, it will fill you up.

Ease of Prep

Some non-flour pastas are kind of high-maintenance when it comes to prep; not the case with this spaghetti. Your bring the water to a boil, dump it in, and it’s done in 3-5 minutes. This is faster than many pasta varieties so I really liked that. It’s definitely a quick and easy dinner option.

Taste and Texture

OK but what is it like?! I really, really like this spaghetti. It has just a very light, savory flavor to it so it can work with pretty much any sauce/topping. The texture is very satisfying. It’s definitely different from a flour pasta’s texture, a bit chewier, but in a good way. Especially where it’s a fine spaghetti, the chewy, almost meaty texture is nice and give you that full mouth feel.

I had just one serving and it left me feeling very satisfied and full for the rest of the night. The best part was probably that I didn’t experience that awful bloated feeling that I often get after eating a regular pasta. I just felt well-fed! We prepared it as a sort-of shrimp scampi with olive oil and lemon juice plus shrimp and sautéed onions and peppers. I was worried that doing such a light sauce meant its flavor would be drowned out by the taste of the pasta, but that was not the case at all! It turned out delicious.

Overall:

I would give Explore Cuisine’s Edamame Spaghetti 5 stars.

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Our version of shrimp scampi that we made with the edamame pasta

 

Cauliflower Alfredo Sauce

If you are one of the many parents who struggle to get their kids to eat their vegetables, you are going to love this recipe. If you are an adult who hates eating vegetables, you are going to love this recipe. If you love alfredo. you’re going to love this recipe. The sauce has the velvety texture and creamy flavor of alfredo, but contains just a tiny amount of cheese and is made of cauliflower. Instead of milk or heavy cream, you use the water you cooked the cauliflower in for a liquid so you’re still able to get some of those water-soluble nutrients from the cauliflower. You won’t even know you’re eating a vegetable! What’s even better is this is super quick and easy to make.

A quick note on the pasta. I always recommend whole wheat pastas over white pastas – it is far more nutritious than white and it’s also more filling. However, this sauce is made with water and whole wheat pasta tends to soak that up very quickly so you end up with a grainier textured sauce. I still don’t recommend white pasta. I would say go with a brown rice pasta or a whole wheat blend, like whole wheat and quinoa pasta. It will act less like a sponge while still not being an empty carb. I recommend using penne or ziti because it catches some of the sauce inside of it so you get even more flavor with each bite.

Ingredients

  • 1 head cauliflower
  • 5-6 cloves of garlic, chopped
  • 1 tsp extra virgin olive oil
  • 3/4 tsp sea salt
  • 1 cup water (from the cauliflower)
  • 1/4 cup freshly grated parmesan cheese
  • 1 box whole grain pasta, cooked

Equipment

  • Blender

Directions

  1. Break up the cauliflower into florets. Place them in a large pot of water and boil until soft.
  2. While the cauliflower is cooking, saute the chopped garlic cloves in the extra virgin olive oil for about a minute – just long enough to bloom the flavor. Scrape the garlic and oil into the blender.
  3. Once the cauliflower is soft, add it to the blender with the salt, water from the pot, and parmesan. Blend until the sauce is smooth.
  4. Add the sauce to the cooked pasta. Optional: top with a little more grated parmesan and cracked black pepper and enjoy!

Using a small head of cauliflower, I had some extra sauce leftover using one box of pasta. So. if you buy a larger head, you may be able to make enough sauce for two boxes of pasta.

If you want to take this one step further, add some grilled chicken and broccoli to it!

Cauliflower Sauce
This sauce is so incredibly velvety and creamy!

Lightened Up Mac and Cheese

I don’t know about you, but cheese is by far my biggest vice. And what greater comfort food is there than creamy, decadent macaroni and cheese? So I found a way to make a macaroni and cheese dinner that wouldn’t leave me feeling bloated and guilty.

This recipe uses butternut squash to mimic the creaminess of the cheese sauce and just a touch of cheese for the flavor. Whole wheat pasta brings some nutrition to this dish rather than empty carbs found in white pasta. I actually really like to use a whole wheat/quinoa blend pasta from Hodgson Mills.

Mac and Cheese

Ingredients

  • 1 butternut squash, peeled and roasted
  • 1 box whole wheat pasta, prepared al dente
  • 2 tbsp Bell’s turkey seasoning
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup broth or low-fat milk
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375.
  2. Combine the butternut squash, turkey seasoning, and broth or milk in a blender and blend until smooth. Add the salt and pepper to taste. Mix in the parmesan cheese until well distributed.
  3. In a large baking dish, combine the squash mixture and prepared pasta and mix until the pasta is well coated.
  4. Bake at 375 until heated through and the cheese is melted.
  5. Enjoy!